rosemary olive bread

Name: rosemary olive bread
Cuisine: American
Ingredients: 1 packages yeast; 1/4 cup lukewarm water; 1 cup boiling water; 1 tbsp vegetable shortening; 2 tsp salt; 1 tbsp sugar; 3/4 cup cool water; 6 cup flour; 1 1/2 cup diced kalamata olives; 1 tbsp dried rosemary; 1 egg white, beaten

Mrsrachaelr @cook_2918626

You can leave out the olives and rosemary for plain french bread, if desired

Mrsrachaelr @cook_2918626

You can leave out the olives and rosemary for plain french bread, if desired

Saved

Ingredients

1 packagesyeast
1/4 cuplukewarm water
1 cupboiling water
1 tbspvegetable shortening
2 tspsalt
1 tbspsugar
3/4 cupcool water
6 cupflour
1 1/2 cupdiced kalamata olives
1 tbspdried rosemary
1egg white, beaten

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Steps

1

Crumble yeast over 1/4 cup lukewarm water. Let stand a fee minutes, then stir until dissolved.
2

Pour boiling water over shortening, salt, and sugar. Add 3/4 cup cool water and cool to lukewarm.
3

Add yeast mixture to shortening mixture.
4

Gradually beat in flour (using dough hook), then add rosemary and olives. Beat until dough pulls away from mixing bowl.
5

Grease a large bowl. Place dough in bowl and turn once. Cover with a damp cloth and allow to rise until doubled, about 90 minutes.
6

Punch down dough. Grease a large cookie sheet and form dough into two loaves, each about 12" long. Cover with damp cloth and allow to rise again, about 90 minutes.
7

Preheat oven to 425°.
8

Make 3 knife cuts in each loaf. Brush well with beaten egg white.
9

Bake 30 minutes.
10

turn heat down to 350°. Bake an additional 20 minutes.